Friday, November 12, 2010

Gluten Free & Dairy Free Kringla

My husband's family has Norweigan roots and kringla is a treat I never had until my mother in law introduced me to it. It's also a treat that Hubby loves and last year I had every intention to make it for him but never found the time. Well I finally found the time. I took my MIL's recipe and tweaked it to make it gluten and dairy free. The results were fantastic! My kids had their first tast of kringla and it was hard to get them to stop

For anyone that doesn't know what kringla is, it's a Norweigan sweet bread that is baked into a little pretzel cookie. It has a nice sweetness to it and is fantastic when served warm with butter.

Becky's Kringla - Gluten & Dairy Free

1 1/2 C granulated sugar
1 egg, beaten
2 1/2 C dairy free sour cream (I used Tofutti)
4 C gluten free flour (I used Gluten Free Mama Coconut Blend)
1 1/2 t xanthan gum
2 t soda
1/4 t salt

In a mixer combine sugar, egg, and sour cream. In a separate bowl mix the flour, xanthan gum, soda, and salt. Add the flour mixture into the sugar mixture. It will be very sticky but all is well. Chill in the refrigerator for several hours or overnight.

Preheat oven to 350 F. Divide the dough in half and roll out on a lightly floured surface. Too much flour makes it hard to roll out so don't go too crazy. Roll into a "log" and cut into 1 inch pieces. Take each piece and roll into 7-8 inch pencil-like strips. Form each strip into a pretzel shape, or any other shape you desire, and place on a greased cookie sheet. Bake for 12-15 minutes, 12 minutes was perfect for me.


  1. I grew up on Kringla, and was soooo excited to google Gluten free Kringla this morning and find this to make!!! Thank you soooo much Cundy!!

  2. Being Norwegian Kringla has always been one of the dozens of cookies my Grandmother makes at Christmas time. And of course the favorite. We are making these today but I don't have enought tofutti to do the job. I'm not certain I can find the tofutti close by so I may just go forth and try regular sourcream. I'll let you know the results! Thank, thank you for taking the time to post such fantastic recipes for the growing gluten free population.

  3. I hope it turns out for you. If you happen to have Tofutti Cream Cheese you can add some dairy free milk to thin it out a bit and get more of a sour cream consistency. If you can have dairy I would bypass the tofutti and put the real stuff in. Enjoy!

  4. Crystal here, and I did find some more tofutti so I used it. However I cannot eat grain so I compiled my own flour mixture; 2 1/2 cups coconut flour and 1 1/2 cups of hazelnut flour (meal). the prerefridgeration dough was not really sticky, not at all. However this morning I attempted to roll them out. They are a little difficult to roll out and make that signature kringla pretzel shape but with time and detication I have worked with them to do so. They do taste remarkably like kringla. It appears I will do cookie cutter shapes for the rest of my dough. The pretzels were not very thick or sturdy after baking. I'm sure your recipe is a fool proof winner if the mamas flour is used. Merry Christmas! And Thank You

  5. With normal Kringla dough I freeze it for a few hours before rolling it out. That way it holds up much better. It worked just as well with a gluten free recipe I tried.

  6. So glad you posted this! I'm excited to try!!

  7. keep at it girl, so many of us celiac families have to do dairy free/ egg free/ nut free/ soy free, any recipe that eliminates even a few of these is a big step in the right direction!

  8. I also grew up with the traditional Kringla taught to me by me great grandmother (from Stavanger). She rolled hers into a figure 8 though, she always said it was easier to dunk into to her coffee in that shape. I/m quite anxious to find the ingredients & try this version. Thank you for posting this!!!!